Talk about meals I can make even in my sleep; fufu corn and njama njama with Kati Kati is definitely topping the list. This should have been the first recipe on this space because it is a staple meal where I come from in Cameroon. I believe fufu corn originated from the Nso people in the North West region of Cameroon.
This is the meal I was raised with, I mean if you go to my parents home this very minute you can be sure to eat fufu corn and njama njama. It is a daily meal, believe me, this is no hyperbole. According to my grandpa (of blessed memory), every other meal is considered a snack if you do not include kiban and nyosi (fufu corn and njama njama).
Fufu corn is a great Cameroonian delicacy made from fine ground corn. Njama njama is simply huckleberry stewed in tomatoes and onions. Kati Kati is whole farm chicken burnt on a grill and cooked in tomatoes, onions, oil, salt and knorr cubes.
I have lots of interesting stories surrounding this dish. If a girl could be validated as ready for marriage in my village, she must have known how to make fufu corn. Ah, my mom having four girls had to make sure we knew how to make the best fufu corn, which means smooth, soft and void of small balls (korokoro). We assisted in cooking for her restaurant. At the age of 10, I could make really good fufu corn.
So I am going by the way my mama taught me. I have been planning to write this only when I can have njama njama, till now that hasn’t happened! So I am making use of spinach*.
If you are using huckleberry, you need to follow a slightly different procedure from this.
-Get the huckleberry** fixed (by plucking out the leaves from the stem)
-Blanch your veggies
-Squeeze them of extra water
-Saute in tomatoes, onions and some seasoning.
So let’s cook it up!